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Apple Crunch Muffins

What you need: 

1 1/2 cups unbleached flour, sifted
2 teaspoon baking powder
1 teaspoon ground cinnamon
Replacement for 1 egg
1 cup shredded apples
1/2 cup sugar
1/2 teaspoon salt
1/4 cup shortening
1/2 cup soy milk
1/4 brown sugar
1/4 cup pecans

What you do: 

Sift together flour, vegan sugar, baking powder, salt and 1/2 tsp. cinnamon into mixing bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine Ener-G Egg Replacer and soymilk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Mix brown vegan sugar, pecans, and 1/2 tsp cinnamon in a bowl. Sprinkle over muffins.
Bake in 375 degree oven 25 minutes or until golden brown.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

These were delicious!  I was too lazy to grate or shred the apples, so I chopped them up finely in the food processor.  I used a flax egg and added an extra splash of soy milk as my batter was a little too dry...but other than that these worked out perfectly. 

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I loved these! Had a few apples that were getting mealy, so I probably ended up with a little more than 1 cup, shredded.  Assumed that my extra apples would be a good enough binding agent, so I didn't use egg replacer.  Also used 1 cup whole wheat pastry flour, and 1/2 cup AP.
I didn't want crumb topping on all the muffins, so I only made about half the amount.
Yum.

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Maybe I made them wrong but mine were very dry.

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This is such a no-fail recipe! I used 1/2 whole wheat 1/2 oat flour (to make them really moist) and two tablespoons of ground flax instead of egg replacer because I find it holds together recipes with oat flour much better. They are FANTASTIC! With the addition of a struesel-like rum soy-butter topping, my omni friends are gobbling them up! Thanks for the recipe!

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These were great!  They were gone by noon.  Instead of shredding the apple, to give it some real 'crunch' I finely chopped one up.  I subbed applesauce instead of margarine, used a banana for the egg replacer and whole wheat flour.  I also added flax seeds, dried cranberries and sunflower seeds.  I'll be making this one again soon! 

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these are great.  i used a chunky peach applesauce blend for the egg replacer and for half of the shortening, added a tsp each of baking soda, vanilla, pumpkin pie spice, allspice, and an extra tsp of cinnamon to the batter.  i also just finely chopped an apple that was kinda mealy and needed to go.  i pretty much took everyone elses reviews and used all their suggestions which turned out great - thanks everybody!

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These are so good!!! I used whole wheat pastry flour, finely chopped the apple instead of shredding, and added a  bit extra soymilk.  These are great, I am in love!

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I tried this recipe again, and they came out fantastic! I made them yesterday and there are only 2 left. So the changes I made: half white/half whole wheat, 1 1/2 cup chopped apples, 2 tablespoons earth balance and the rest applesauce, 2 teaspoons of cinnamon instead of one, plus a few shakes of pumpkin pie spice, no nuts (or topping), and I still used the flax egg. These rose perfectly, and tasted slightly of apple pie when they were warm. So good.

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These were pretty good.
Modifications:
1 3/4 cup whole wheat pastry flour, used egg replacer, 1 cup chopped dried pears, 1/2 cup maple syrup (instead of sugar --- which is why I increased the flour amount),  1/4 cup applesauce instead of shortening, almond milk in place of soy, and I didn't do the topping - I just chopped up the pecans and stirred them in. I also added a teaspoon of baking soda and vanilla extract. They rose very well. Baked for 23 minutes.
Probably due to my multiple modifications, they were almost too chewy, and perhaps needed a bit more cinnamon, or an addition of allspice/pumpkin pie spice. We found it necessary to put some earth balance on them when we ate them, but thats understandable since I didn't put any butter or refined sugar in them! We're also kind of decadent people!
I'll definitely make them again, but put in maybe half earth balance and half (cinnamon?) applesauce.

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These are my new favorite muffins. I couldn't sleep last night, so I made these for breakfast. I subbed whole wheat pastry flour for the white flour, added a 1/2 tsp of pumpkin pie spice to the batter, added 1 tsp of vanilla, and used applesauce for the egg replacer. I also cut the shortening in half (and used Earth Balance) and used extra applesauce for the rest. I might cut the fat down to 1 Tbsp next time, and add extra spice to the batter. I also used walnuts instead of pecans in the topping. The muffins rose beautifully, are perfectly moist, with a good crunch on top. Mmmmm....I bet you could easily substitute other fruit for the apples if you wanted, I might give it a shot.

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